Hazelnuts are one of Denmark's most beloved nuts and have been part of the country's landscape and cuisine for thousands of years. There was even a time when they were an essential source of nourishment. When the Ice Age ended more than ten thousand years ago, the retreating glaciers left behind an arctic landscape where only hardy, low growing plants could survive. Over the following millennia, as the climate gradually became milder, new species began to spread across the land. Among them was the hazel tree, which soon came to dominate large parts of the Danish landscape. For the hunter gatherers of the time, this was a turning point. Vast hazel woodlands provided an abundant harvest of nuts, offering a rich source of calories that could easily be stored throughout the winter without spoiling.
Today, the hazelnut is one of the highlights of the autumn harvest. Wonderfully versatile, it is a favourite in kitchens around the world, equally at home roasted, pickled, or pan fried, and used in everything from pastries and desserts to savoury dishes. The first hazelnuts can be picked in September, when the young kernels are still soft and delicious. If you plan to dry and store them, it is best to wait until October, when they have fully ripened.
A classic loaf cake with a close, tender crumb and a rich flavour of chocolate and toasted hazelnuts, perfect with an afternoon coffee or tea. For an extra indulgent finish, top it with a smooth chocolate icing.
RecipeHazelnuts have long been a treasured food, once prized especially for their high fat content. In earlier times, many Danish households observed an annual Nut Day, when families and farm workers headed into the woods to gather hazelnuts to store for the Christmas season.
According to tradition, everyone on the farm was given a day off to join the harvest. It became a joyful occasion that people looked forward to each year, and legend has it that many romances began among the hazel trees.
If you find a hazel tree laden with nuts, give the branches a gentle shake to loosen the ripe ones. Then search the forest floor, where they are usually found in clusters of two to four, still nestled in their small green husks. If the nuts come away easily, the kernels are generally ready to eat.
In September, the first hazelnuts can be picked and enjoyed while the kernels are still soft and fresh. If you want to dry and store them, it is best to wait until October, when they have fully ripened.
Hazelnuts can develop a slightly bitter taste, which comes from the thin skin surrounding the nut. To reduce this bitterness, simply toast the nuts and rub away the loosened skins while they are still warm. We use this technique in our chocolate spread, a more indulgent version of the childhood favourite, made with toasted hazelnuts and almonds, milk chocolate, and dark chocolate.
RecipeThe Danish Veterinary and Food Administration recommends eating a varied, plant rich diet, and nuts and legumes are among the best choices. Along with supporting good health, they are excellent sources of protein and other important nutrients. One delicious way to use them is in this flavour packed vegetable loaf, where crunchy hazelnuts and firm Jerusalem artichokes provide plenty of texture, complemented by feta and warming spices such as nutmeg, cinnamon, and allspice.
The cabbage salad below is crisp and refreshing, filled with nuts, citrus fruit, and dried fruit for plenty of flavour and crunch. Or try the mushroom pâté, a wonderful alternative to traditional liver pâté, made with a mixture of mushrooms, toasted hazelnuts, and a generous amount of freshly ground black pepper.
Nyheder
Spooky but tasty
Nyheder
Projekt ’Det længste bord’ i Brøndby, som Novo Nordisk fonden støtter med 6 mio. kr., skal sætte gang i en bevægelse mod mere madglæde og madvaner, der er bedre for klima, natur og det enkelte menneskes sundhed. Bag initiativet står entreprenør Claus Meyer sammen med Meyers Madhus, Brøndby Kommune og den erhvervsdrivende fond Democracy x.
Madhåndværk
Remember, it’s not just vegetables we’re talking about when we discuss eating seasonally. It’s also very much about the fish from our seas, and right now, you can find fresh cod roe at your fishmonger. It’s a favorite among both kids and adults and tastes delicious when fried and served on rye bread.
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Få de bedste opskrifter, tips fra kokkene og nyheder om alt det der spirer i Meyers' univers.
